Makhan Mishri: A Divine Offering For Shri Krishna On Janmashtami
5
Ingredients
5
Minutes
About Recipe
Makhan Mishri is one of the oldest and most beloved prasad offerings for Lord Krishna. This no-cook regional recipe is made by combining freshly churned white butter with crystalline mishri, symbolising purity and divine sweetness. It’s simple, sacred, and steeped in stories of Krishna’s love for white butter. Every Janmashtami, this dish reminds devotees of the joy that comes from offering something straight from the heart.
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Ingredients
Directions
Prepare The Butter
2 minutesTake freshly made or chilled white butter in a clean bowl. If you’re making it at home, churn malai (cream) using a hand blender or wooden whisking tool (molinillo or mathani) until the butter separates from the buttermilk. Rinse it in cold water once or twice to remove any leftover whey and ensure it’s soft and fluffy.
Add The Mishri
1 minuteAdd the mishri crystals to the butter. These sugar nuggets not only bring sweetness but also a lovely crunch. Use medium-sized mishri for better texture balance.
Mix And Flavour
1 minutesFold the mishri gently into the butter. If you are offering it as prasad, you can also add a small pinch of edible camphor and cardamom powder for a sacred aroma and subtle depth of flavour. Avoid overmixing—the butter should remain airy.
Garnish And Serve
1 minutesSpoon the Makhan Mishri into a mitti kulhad (clay pot) or silver bowl. Garnish with fresh tulsi leaves before offering it as bhog (sacred offering). Keep the portion size small and serve chilled.
Plate it up!
Use small earthenware or silver bowls to serve. These give a rustic, temple-like feel.
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Best served as part of a chappan bhog platter or with a mix of other milk-based sweets, like peda, burfi, rasgulla, or payasam.
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Place 2–3 tulsi leaves and a strand or two of saffron on top before offering
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